When it comes to cutting sweet potatoes, having the right knife can make all the difference in getting perfect slices or cubes. Not all knives are created equal when it comes to cutting through sweet potatoes’ tough skin and dense flesh. The key is finding a knife that is sharp, sturdy, and shaped to glide through sweet potatoes with ease.
Serrated Knife
A serrated knife is one of the best options for cutting sweet potatoes. The scalloped edge of a serrated knife acts like tiny saw blades that slice through the skin cleanly. Serrated knives are especially useful for cutting raw sweet potatoes, when the flesh is still very firm and difficult to pierce with a straight edge. The teeth of a serrated blade grip the sweet potato and cut through it smoothly, without squishing or tearing the slices. This prevents a messy end result. A good serrated knife will cut slices of even thickness.
When shopping for a serrated knife to use on sweet potatoes, look for the following features:
- Scalloped edge with many small, sharp teeth
- At least 8-10 inches long
- Sturdy, ergonomic handle
- Made from strong forged steel
High carbon stainless steel serrated knives provide the best balance of strength, longevity, and corrosion resistance. Victorinox and Wüsthof make excellent serrated knives that will make cutting sweet potatoes much easier.
Santoku Knife
A Santoku knife is another excellent option for sweet potatoes. This Japanese-style knife was originally created for chopping vegetables. The key features that make it effective for sweet potatoes are:
- Sheep’s foot blade with straight edge
- Wide blade to cut more surface area
- Thin, razor-sharp edge
- Pointed tip for precise slicing
The flat edge of the Santoku prevents tearing or ripping sweet potato slices. The blade’s weight and angle enables it to slice through sweet potatoes with ease. The straight edge is also useful for chopping cubed sweet potatoes for roasting or soups. A quality, lightweight Santoku knife with high carbon steel is ideal.
Chef’s Knife
A standard chef’s knife can also tackle sweet potatoes well. Look for these features when selecting a chef’s knife for sweet potatoes:
- 8-10 inches long
- Broad, triangular blade
- Curved belly for rocking through food
- Razor sharp edge
- Comfortable, sturdy handle
The width of the chef’s knife provides stability when cutting round objects like sweet potatoes. The curved belly allows a rocking motion to slice smoothly through sweet potatoes without wedging in the flesh. High carbon stainless steel will hold a sharpened edge longer. Wüsthof, Henckels, and Global make excellent chef’s knives.
Comparison
Here is a comparison of the main advantages of each type of knife for cutting sweet potatoes:
| Knife | Benefits |
|---|---|
| Serrated | Easily slices through skin, grips flesh, prevents squishing |
| Santoku | Thin, sharp edge, flat blade prevents tearing, good for chopping |
| Chef’s Knife | Wide blade adds stability, curved edge slices smoothly |
Knife Skills
While choosing the right knife is important, proper cutting technique also helps get clean, even slices of sweet potato:
- Secure sweet potato on cutting board so it doesn’t roll. Use a damp paper towel.
- Make straight up and down slicing motions without twisting or sawing.
- Apply even pressure and let the knife do the work.
- Make sure knife is very sharp. Sharpen frequently.
- Use smooth strokes and don’t cut too quickly.
No matter what style of knife you use, honing your knife skills will help you safely slice sweet potatoes into perfect pieces.
Cutting Raw Sweet Potatoes
Cutting uncooked sweet potatoes brings some added challenges because of their dense, crisp flesh. Here are some tips:
- A serrated or Santoku knife is better equipped to cut through raw sweet potato.
- Chill sweet potato in the fridge or freezer for 30-60 minutes before cutting. Colder temperature firms up the flesh.
- Cut very thin slices, about 1/8 inch thick.
- If cutting matchsticks or fries, soak in cold water for 1 hour after cutting to remove starch and prevent oxidation.
Julienne
For julienne strips or fries, first cut lengthwise planks, then cut into matchsticks. A mandoline slicer can also create uniform raw sweet potato cuts.
Dicing
Dice raw sweet potatoes no larger than 1/2 inch to ensure thorough cooking later. Quickly rinse diced sweet potatoes in water to remove excess starch.
Cutting Cooked Sweet Potatoes
Cooked or roasted sweet potatoes are easier to cut and slice cleanly:
- Any sharp knife can cut tender, cooked sweet potato flesh.
- Use a serrated knife to easily slice through cooked sweet potato skin.
- Cut slices approximately 1/4 to 1/2 inch thick.
- Dice cubes around 3/4 to 1 inch for casseroles or side dishes.
Mashed
For mashed sweet potatoes, peel and cube boiled or baked potatoes before mashing. Use a potato masher or ricer for smooth texture.
Pureed
Pureed sweet potatoes require very smooth consistency. Cook sweet potatoes until very soft, then blend in a food processor or blender with liquid to reach desired texture.
Best Knife for Sweet Potatoes
In summary, the three knives that perform best when cutting sweet potatoes are:
- Serrated knife – Slices through skin cleanly and grips flesh well
- Santoku knife – Thin, razor-sharp edge provides clean cuts
- Chef’s knife – Wide blade adds stability when cutting round sweet potatoes
Look for these qualities when selecting your go-to sweet potato knife:
- Very sharp cutting edge
- Blade between 8-10 inches long
- Robust, corrosion-resistant steel
- Comfortable, non-slip handle
With the right knife and good cutting skills, you’ll be able to slice, dice, chop, and julienne sweet potatoes cleanly and efficiently for any recipe.